Hello there! If you're looking for an easy dessert recipe to make for the holidays, then you've come to the right place! Made in an 8 inch square baking pan, this Salted Pecan Pie Brownies recipe is a fun, delicious twist on the traditional pecan pie that combines a sweet and salty mix of homemade chocolate brownies topped with an easy salted pecan pie topping. This salted pecan pie brownie recipe is so wonderfully rich and decadent, the minute you take a bite you'll be in heaven!
This recipe post is sponsored by Minerva Dairy™. All thoughts and opinions are 100% my own. Thank you for continuing to support the brands that help to make Beyond the Butter possible!
how to make the best salted pecan pie brownies
I love all the brownies I've shared with you so far from my recipe box, but this new recipe just went straight to my all-time favorite! Shhh...don't tell the other brownies I said that! These pecan pie brownies are easy to whip up, but the best part comes when you pour the salted pecan pie topping all over the brownies! And the other satisfying part—besides eating them of course—is cutting into them!
homemade chocolate brownies
I based this part of the recipe off of my Double Chocolate Mint Brownies. This version is a little fudgier using one less egg, and I've added espresso powder, which ramps up that chocolate flavor just a little more!
salted pecan pie topping
I could probably eat just this salted pecan pie topping with a spoon—I love it that much! This part of the recipe is adapted from my Chocolate Pecan Pie recipe, this time using a luscious and flavorful sea salt butter from Minerva Dairy™! The sea salt really complimented the sweetness of the caramel pecan topping nicely and gave it a creamy texture. I loved this butter so much that I used their unsalted butter in the brownie batter too!
If you're not familiar with the Minerva Dairy™ brand, they are America's oldest family-owned creamery. Their butter is high-quality with 85% butterfat that's made from pasture-raised cow milk. And yes, you butter believe I'm going to be using it in more of my recipes! Sorry, lol had to use a butter pun in here somewhere! ????
what can I use in place of espresso powder?
Adding the espresso powder is there to enhance the flavor of the pecan pie brownies. If you don't have espresso powder, you can either:
- Omit it from the salted pecan pie brownie recipe;
- You can use 1 teaspoon of instant coffee powder that's been dissolved in 2 tablespoons of water; or
- Omit it from the recipe and replace the unsweetened cocoa powder for an unsweetened dark chocolate cocoa powder (equal amount substitution)
tips for making the perfect brownies
general prep tips
- The baking times listed in the recipe below are recommending baking times only. Please make sure to begin checking your brownies at the earliest baking time given. All ovens are different—additional minutes may need to be added to get the results you want.
- The 35 minute prep time listed is for both the preparation of the brownies and pecan pie topping.
- I used my 8" x 8" square bake pan for this recipe.
- I chose to mix the salted pecan pie topping over heat, pour over the brownies, and then bake the brownies for an additional 15-20 minutes. It's a slightly different method from other pecan pie brownie recipes. After testing several times though, I felt like this helped the topping to really help give the brownies that extra gooey-ness! I also felt like they were a little easier to cut too once they cooled and set.
- If you prefer to cut your brownies outside of the baking pan, you can add a parchment paper sleeve to your prepared baking pan to help remove the brownies. Make sure to re-spray the top of the paper with more flour-based baking spray, so the brownies don't stick to the paper.
- Use a well-sharpened knife that's been run under hot water and dried off to cut into the brownies. Repeat this each time you make a cut. It will give you nice, clean brownie squares!
homemade chocolate brownies
- For a more cake-like pecan pie brownie, add 1 more large egg to the homemade chocolate brownie recipe. You can add a few minutes to your baking time too to help make it more cake-like. Just be careful not to over bake them.
- If you'd rather use a brownie mix in place of my homemade brownie recipe, that's totally okay! If going to go the brownie mix route, I recommend adding 2 teaspoons of vanilla extract and the 1 teaspoon of espresso powder to the brownie mix to give it a boost of flavor!
- I recommend refrigerating the brownies for about 30-45 minutes after they've cooled to help them set. And fyi, they taste just as good chilled as they do at room temp!
salted pecan pie topping
- Using the 1 tablespoon of sea salt flakes is an optional step.
- You can add in the chopped pecans after you've removed the saucepan from the heat or, you can wait and sprinkle them on top once you've poured the topping over the brownies.
the best baking tools for making brownies
The Best Salted Pecan Pie Brownies
Author:Ingredients
chocolate fudge brownies
- 1 cup 139 grams All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- ½ cup 47 grams Unsweetened Cocoa Powder
- 1 teaspoon Espresso Powder
- ¼ cup 55 grams Minerva Dairy™ Unsalted Butter, softened
- ¼ cup 54 grams Vegetable Oil
- 1 ½ cup 319 grams Granulated Sugar
- 2 Large Eggs, room temperature
- 2 teaspoon Vanilla Extract
salted pecan pie topping
- ¼ cup 57 grams Granulated Sugar
- ¼ cup 53 grams Dark Brown Sugar
- 1 tablespoon 11 grams All-Purpose Flour
- ¼ cup 91 grams Light Corn Syrup
- 1 Large Egg, slightly whisked
- ¼ cup 55 grams Minerva Dairy™ Sea Salt Butter
- 1 teaspoon Vanilla Extract
- ½ cup Pecans, coarsely chopped
- 1 tablespoon Sea Salt Flakes, for topping, optional
Instructions
- Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray an 8 inch square baking pan with a flour-based baking spray, then set to the side. If you prefer to cut your brownies outside of the pan after they've cooled, you can add a parchment paper sleeve that's been cut to the size of the pan. Make sure to re-spray the top of the parchment paper with the baking spray if you go this route.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder. Set to the side.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, mix together the Minerva Dairy™ unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract on medium-high speed until blended.
- Reduce the mixer speed to a slower setting, gradually adding the dry mixture to the wet ingredients until just combined. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.
- Scoop the brownie batter into the prepared 8 inch square pan, then spread it out using a spatula.
- Place into the oven and bake for 25-30 minutes at 350ºF. For reference, I took my brownies out after baking for 25 minutes.
- While the brownies bake, take out a medium-size saucepan and, over medium heat, continuously stir to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, Minerva Dairy™ sea salt butter, and vanilla extract. Remove from heat and add in the chopped pecans.
- When ready, remove the brownies from the oven and pour the salted pecan pie topping over the top. Sprinkle the sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF. For reference my brownies baked for additional 20 minutes before I removed them from the oven.
- When done, remove the brownies from the oven and allow to cool and set completely before cutting them. The brownies will have some jiggle to them in the middle of the pan. This is okay!
- After they've cooled, you can place them in the refrigerator for 30 minutes to an hour to help set.
- Keep stored in an airtight container in the refrigerator for up to 3 days.
Jacquelyn says
If I’m doubling, do I use 9x13 pan?
Jennifer says
Hi Jacquelyn! I’ve never doubled them, but yes you could use a 9 x 13 pan. The brownies may be a bit thicker, but there’s nothing wrong with that 🙂
Susan says
I doubled the recipe and yes, they are pretty thick. I thought it might overflow when I poured on the pecan pie mixture. But they were AMAZING!! So delicious and then the salt hits you. Fabulous! I think I would make them in a bit larger pan if I double them next time. I gave some as gifts and put each brownie in a big cupcake paper before I put them in a box.